1/4 cup butter
2 Tbsp minced garlic
1 1/2 tsp cumin
1 tsp hot curry powder
pinch of fennel
1 cup lentils
1 small can (about 4 ounces) mild green chilies
(also can add 1 tsp tumeric and 1/2 tsp cayenne if you have them and
desire to do so)
Sautee the garlic in the butter until browned. While the garlic is
sauteeing, mix the dry spices with 2 Tbsp water to make a paste. Add the
paste to the browned garlic and stir for a couple minutes. Add the
lentils (make sure to rinse them) and stir for a few minutes. Add 2 1/2
cups water and simmer for an hour. Serves 4. It’s great by itself or
with rice!